Brunch Hash

  • 1 medium sweet potato
  • 2 Yukon gold potatoes
  • 1/4 white onion
  • 6-8 strips bacon
  • 1/2 cup frozen spinach
  • 4 oz. fontina cheese
  • 4-6 eggs
  • 1/2 tsp turmeric
  • 1 tsp. dried oregano
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 Tbsp. olive oil
  • hot sauce

Peel and chop potatoes into cubes. Warm olive oil in a cast iron skillet and throw the sweet potatoes in first (they take a little longer). Add the Yukon gold potatoes and onion to the pan. Stir regularly until the onions become translucent.

Slice the bacon and add it to the pan. Add turmeric, oregano, and pepper. Continue stirring around until the potatoes are mostly done and your bacon is at least half way crisp.

Add frozen spinach and stir around, breaking up, until well incorporated.

Shred your cheese and add to the top. I like fontina because it melts well and it’s delicious. A cheddar or mozzarella would also work. Make little spots where you want to put your eggs…just so the white doesn’t run like crazy. Crack your eggs in and top each egg with a pinch of salt.

Bake for 20 minutes in a 375 degree oven. The whites will be set and the yolks will be jammy, but not runny. Top with your favorite hot sauce and serve!

Wine Pairing Suggestion

Cupcake Vineyards Prosecco

***Serves 4

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